Fabulous Chile Con Queso Soup Tortilla Food

TORTILLA SOUP WITH CHILES AND TOMATOES

Steps:

• Toast chiles in a dry heavy skillet (not nonstick) over medium-high heat, turning with tongs, until pliable and slightly changed in color, about 30 seconds. Coarsely crumble 1 pasilla chile and set aside.
• Purée tomatoes, onion, garlic, chiles de á:rbol (including seeds), and remaining 3 pasilla chiles with 1/2 cup stock in a blender.
• Heat lard in a large heavy pot over medium heat until it shimmers, then cook purée, stirring frequently, until reduced by half and beginning to stick to pot, 15 to 20 minutes. Stir in remaining 7 1/2 cups stock, epazote, and 1 teaspoon salt, then simmer, uncovered, 45 minutes.
• While soup simmers, heat 1 inch oil to 350°F in a deep 10-inch heavy skillet, then fry tortilla squares, a handful at a time, until golden, 30 to 45 seconds per batch. Transfer with a slotted spoon to paper towels to drain and season lightly with salt.
• Divide tortillas and avocado among soup bowls and ladle in soup. Sprinkle with cheese, drizzle with crema, and top with crumbled chile.

CHI-CHI'S CHILE CON QUESO

Steps:

• Cut processed cheese into pieces no more than 1 inch thick.
• Spread cheese pieces evenly in the bottom of a microwavable dish large enough for all ingredients.
• Spread all remaining ingredients evenly over the top of the processed cheese.
• Cover with a microwavable plastic lid and microwave on high for 2 minutes.
• Stir.
• Repeat the microwaving process and stirring process until melted and heated to a temperature of 150°F.
• Serve with your favorite tortilla chips.

FABULOUS CHILE CON QUESO SOUP (TORTILLA)

Steps:

• Cook onion in butter over moderately-low heat in a saucepan, stirring occasionally until onion is softened. Add chilies and tomatoes. Cook mixture 8 to 10 minutes over moderate heat until liquid evaporates, stirring occasionally.
• Stir in cream cheese. Maintain moderate-to-low heat until cream cheese melts.
• Stir in chicken broth, half-and-half, lemon juice, spices and chicken (if using). Heat soup over moderate heat until hot, but do not boil.
• Sprinkle tortilla strips, green onions and Monterey Jack cheese over individual servings.

CHILI CON QUESO TORTILLA SOUP

Steps:

• Melt butter in a large pot over medium-low heat. Add onion and saute, stirring occasionally, until onion is tender. Add chilies and tomatoes.
• Stirring occasionally, cook mixture 8-10 minutes.
• Add cream cheese and stir until cheese is melted. Add chicken stock, half and half, lemon juice, garlic powder, cayenne, cumin and salt. Add chicken.
• Continue stirring soup to incorporate all ingredients, but do not allow soup to boil. When soup is hot and blended, pour soup into large serving bowl or divide between 6 small bowls.
• Top soup with tortilla strips, green onions and monterey jack cheese.

CHILE CON QUESO MEXICANO

Steps:

• Sauté chile and onion in the manteca or bacon drippings.
• Add garlic and cook until soft.
• Add tomatoes and cheese and heat until cheese melts.

MEXICAN CHICKEN TORTILLA SOUP

Steps:

• Put the chicken in a large pan with the whole and dried chillies, garlic, coriander stalks and cinnamon, cover with cold water, then set over a medium heat. When the liquid comes to the boil, reduce to a gentle simmer and cover with a lid. Cook for 30 mins, then turn off the heat and leave the chicken in the stock to cool for 20 mins.
• Remove the chicken, strain the liquid into a large jug (you should have about 800ml) and discard the aromatics. Return the liquid to the pan and simmer until it has reduced to about 600ml, then pour back into the jug.
• Heat 1 tbsp oil in the pan, add the onion and cook for 8-10 mins until soft and translucent, then stir in the spices, tomatoes and sugar. Add the chicken stock to the pan, season well and simmer with the lid ajar for 30 mins.
• While the soup cooks, remove the skin from the chicken and finely shred the meat. Add to the soup along with the sweetcorn, beans, lime zest and juice to taste (save a little to toss through the avocado), and cook for 5 mins more.
• Heat the remaining oil in a frying pan and add the tortilla pieces. Fry until golden and crispy, then drain on kitchen paper. Halve and peel the avocado, cut into small chunks and toss through the remaining lime juice. Serve the soup in bowls topped with the crispy tortillas, coriander leaves, sliced chilli, avocado and feta.

VEGETARIAN FIESTA CON QUESO SOUP

Steps:

• Over medium heat melt butter or margarine in a 6 quart stock pot, add onions carrot and celery and sauté until onions are transparent and carrots have softened, add garlic toward the end and allow to soften (about 2 minutes), remove from heat.
• In a blender combine sautéed onions, carrots, celery and garlic with roasted Anaheim chili, 4 cubes of bouillon and 4 cups of hot water-- puree.
• Return vegetable puree to stock pot and place over medium heat, add both packages of cream cheese stirring until completely blended with vegetable puree.
• In separate bowl blend 4 tablespoons of flour with 1/2 cup of the warm cream cheese and vegetable puree mixture to get out lumps then stir in 1/2 cup boiling water, combine with contents of stock pot.
• While stirring the pot bring contents to a boil.
• Allow contents to boil while stirring for about 2 minutes then simmer.
• Add the 1/2 lb of American cheese a couple of slices at a time until melted.
• Once cheese is melted incorporate the can of tomatoes (with juice), roasted red pepper, corn, hot sauce, cayenne pepper and cumin.
• Allow to simmer for at least 1 hour stirring occasionally to prevent burning.
• Serve and enjoy!

CHILE CON QUESO

Steps:

• Heat oil in large saucepan and cook onions and garlic until translucent, but not browned.
• Add chiles, adobo sauce, and tomatoes, then lower heat.
• Add cheese, stirring until melted, being careful not to scorch on bottom.
• Slowly stir in sour cream.
• Cook until just heated; do not boil.
• Serve with tortilla chips or chopped vegetables.